Stuffed Potato Shells

2 baking potatoes (5 to 7 oz. each)
1 slice bacon
1/4 tsp. salt
1/8 tsp. pepper
1/4 C dairy sour cream
1/2 C shredded Cheddar cheese
1 Tbsp. sliced green onion

Scrub potatoes; pierce with a fork. Arrange on microwave roasting rack. Microwave on high 5 to 7 minutes, or until soft to the touch, rearranging and turning over after half the time. Let stand 5 minutes to complete cooking. Place bacon on a microwavable bacon rack. Microwave at high for 30 to 60 seconds, or until crisp. Crumble and set aside. Slice each potato lengthwise in half, then crosswise. Carefully scoop out centers, leaving 1/4 inch of potato next to skin. Arrange skins on serving plate. Sprinkle with salt and pepper. Spread thin layer of sour cream in each shell. Sprinkle with cheese, green onion, and crumbled bacon. Microwave at med. 2 1/2 to 4 minutes, or until cheese melts, rotating plate after half the cooking time. Reserve the scooped out centers for mashed potatoes.